maybe I will finally use my grain/flour tub for my vitamix and make all the special flours??I can't wait to get my copy!

Oooo, if you do, let us know how it goes! I mean, I make oat and almond flour in my tiny food chopper thing just by chopping oats and almonds very fine but I've never used anything like the flour jar or ground up anything else like, say, quinoa (do you rinse it first???) for quinoa flour.

The flour thing isn't too bad. This book mostly uses the "usual suspects" like white whole wheat, WW pastry, spelt, and oat flour. Those are probably easy enough to find anywhere with a reasonable gluten free section. I picked up barley and corn flour at WF today; they were both fairly cheap. I know I can't find those at Giant or Wegmans, but if I run out, there look like plenty of recipes that just call for the more standard types. They do use maple syrup, coconut oil, etc, but I didn't expect a whole grain baking book to be inexpensive to cook from anyway. Subs for coconut oil are given in some places. They do not use EB, so that's a plus for people who can't get that.

My biggest limitation with this book is going to be all the soy yogurt they use. Lots of the recipes need anywhere from a couple tbsp to 3/4 cup. Unless I want to bake with blueberry or strawberry yogurt, this will severely limit the book for me. It would have been nice if the ingredients section discussed a possible sub or two. Maybe something with soft or silken tofu would work instead? Maybe Celine or Tami can chime in here; I know yogurt access is difficult for a lot of us, especially lately.

They give ingredient amounts in cups and weight, which is wonderful! My kitchen scale is DOA, but eventually I'll replace it. I don't know why all baking books don't do this. Kudos to Celine and Tami.

What looks good (that I can have and/or can reasonably get ingredients for): I'm flush with yogurt after my trek to WF so I have lots of options right now

I didn't mention cookies, cupcakes, etc because I have no desire to eat whole grain cookies or brownies. They might be good, but they usually just make me want "the real thing." if you are into that though, the recipes look great.

I appreciate that this isn't some weird healthy baking book with no sugar, oil etc. Some recipes look healthier than others, but it looks nice a fabulous mix of everyday, practical, and decadent stuff.

(I'm a hater so I didn't list it, but this book has a recipe for Biscoff donuts)

_________________"This is the creepiest post ever if you don't know who Molly is." -Fee"a vegan death match sounds like something where we all end up hugging." -LisaPunk

My biggest limitation with this book is going to be all the soy yogurt they use. Lots of the recipes need anywhere from a couple tbsp to 3/4 cup. Unless I want to bake with blueberry or strawberry yogurt, this will severely limit the book for me. It would have been nice if the ingredients section discussed a possible sub or two. Maybe something with soft or silken tofu would work instead? Maybe Celine or Tami can chime in here; I know yogurt access is difficult for a lot of us, especially lately.

Soy yogurt is a huge issue for me, although the books I've seen it most used in are the Celine and Joni ones, usually in baking recipes. There's a long list of stuff I've been meaning to make that needs yogurt, the odd times I have baked with yogurt I've used the Sorta Yogurt recipe from Complete Guide to Substitutions.

_________________“Life is too important to be taken seriously.” - Oscar Wilde

My biggest limitation with this book is going to be all the soy yogurt they use. Lots of the recipes need anywhere from a couple tbsp to 3/4 cup. Unless I want to bake with blueberry or strawberry yogurt, this will severely limit the book for me. It would have been nice if the ingredients section discussed a possible sub or two. Maybe something with soft or silken tofu would work instead? Maybe Celine or Tami can chime in here; I know yogurt access is difficult for a lot of us, especially lately.

Soy yogurt is a huge issue for me, although the books I've seen it most used in are the Celine and Joni ones, usually in baking recipes. There's a long list of stuff I've been meaning to make that needs yogurt, the odd times I have baked with yogurt I've used the Sorta Yogurt recipe from Complete Guide to Substitutions.

In order to access unsweetened plain soy yogurt in the rural area where I live, I have to special order it by the case at my local green grocer. A case contains six 24 oz tubs of the stuff. I do it, but, where there are only two of us here, that constitutes A LOT of yogurt to wade through. Though I have tried various recipes for home soy milk yogurt making, I have yet to find one that results in a very good end product.

Thanks LW. My concern was that I have a bag of WW pastry that has lasted me 3 years or so :) I don't bake much but I have an interest in whole grain baking and even if I up my game in baking, I can imagine having a bunch of half used bags of flours. It'd be less of a concern in a recipe only called for 1 or 2 types of flour because then I could concentrate on certain recipes. It definitely sounds geared more towards those that are frequent bakers which isn't me.

_________________You are all a disgrace to vegans. Go f*ck yourselves, especially linanil.

I dunno. I am pretty exited about the book. I don't buy many new cookbooks these days. Most seem to feature the same recipes over and over. This book is different. Many of the recipes are very inventive, unique and I appreciate the creativity. I also appreciate the use of different flours. I like to bake and I love to experiment with different flours.

Disclosure: I was a tester. I don't have much time right now but I'll post some pics of what I tested later.

Hi all! Just butting in to respond to lavawitch's question about soy yogurt:

lavawitch wrote:

My biggest limitation with this book is going to be all the soy yogurt they use. Lots of the recipes need anywhere from a couple tbsp to 3/4 cup. Unless I want to bake with blueberry or strawberry yogurt, this will severely limit the book for me. It would have been nice if the ingredients section discussed a possible sub or two. Maybe something with soft or silken tofu would work instead? Maybe Celine or Tami can chime in here; I know yogurt access is difficult for a lot of us, especially lately.

Absolutely, you can replace it with the same quantity of soft silken tofu. I rarely find any sort of soy yogurt here either, and I can't believe we didn't think of noting that as a possible sub somewhere in the book. D'oh. I'll make sure to have it added in the next printing round, so thank you for pointing it out.

I know not everyone is a fan of amazon, but they carry a lot of those flours at an affordable price, so keep that in mind if you're in the States and if you're okay with shopping there. For example, a set of four bags of Bob's Red Mill barley flour is available for under 10 bucks. And it keeps really well in the freezer, I've had some in there for over a year and it's still feeling peachy. And delicious.We actually made it a point to stick to using a variety of whole grain flours that aren't too costly, keeping in mind also that we didn't want to only use whole wheat flour, whole wheat pastry flour, or even whole spelt flour because it would have gotten boring pretty quickly. Especially since one of the reasons for this book was to discover the wide array of whole grain flours available out there.

I've cut down on my internet time a lot and have gotten really bad at checking in here, so if anyone ever has a question that requires an urgent response, please feel free to get in touch with Tami or me directly. But I'll try to be better at making sure that all questions get answered right here too. Thanks again!

Savoury Chipotle Corn Muffins (recipe calls for apple sauce or yoghurt, corn flour and spelt flour. I can find corn flour at South American or Asian crocery stores, but that is in Germany)

Brownies (These are so good! They look a bit dry in the pic but they are not. They call for white beans. I am definitely not a fan of bean brownies. But that's probably because most of them have been healthyfied to death. These are actually made with fat and sugar. They call for coconut sugar and whole spelt flour. I had no problem with substituting regular white sugar for the coconut sugar.)

Sesame Granola (Pretty addictive and very easy to make. Calls for rolled rye flakes, old-fashioned oats, rolled spelt flakes, brown rice flour. I think all kinds of flakes would work here. Even using only oats would probably work.)

Jam Bars (These make a great snack. Call for brown rice flour and whole spelt flour.)

Thanks Mihl. I'm not a very experienced baker so I'd feel nervous not doing a recipe as written and also I'd be nervous about buying a bunch of flours knowing that I'd only bake fairly infrequently. I wouldn't have an issue buying 1 or 2 other flours but obviously whole grain baking would encompass a wide variety of grains, I just didn't expect a single recipe to have multiple grains in them. That is a good thing about previewing recipes though so you can tell if the book is for you or not :) I do want to try the Caraway Onion bread as it seems fairly easy and I have the ingredients.

Sounds like a great book for frequent bakers though.

_________________You are all a disgrace to vegans. Go f*ck yourselves, especially linanil.

Linanil, most of the extra flours come in small bags, so as long as you have fridge or freezer room, that's not a huge issue. I've had some of my flours for a year and they still look, smell, bake fine. I keep them in airlock containers in the fridge.

Also, given the size of the bag, if you baked a few things with, say, oat flour, that would use up the little bag.

_________________"This is the creepiest post ever if you don't know who Molly is." -Fee"a vegan death match sounds like something where we all end up hugging." -LisaPunk

Ok this is a stupid question, are you supposed to keep grains in your fridge? :) I don't have freezer room but I never thought grains were supposed to be stored in your fridge. Does this go for VWG too?

_________________You are all a disgrace to vegans. Go f*ck yourselves, especially linanil.

Adding that I keep the small bags (about 4 cups) in two inch high flat rectangular air lock plastic containers. They stack up in the fridge so they don't actually take up huge amount of space. I have five kinds of flour stacked on my top shelf, in a little less than the space two soy milk cartons would take.

If we didn't have the extra fridge, I couldn't do it though.

_________________"This is the creepiest post ever if you don't know who Molly is." -Fee"a vegan death match sounds like something where we all end up hugging." -LisaPunk

Ok this is a stupid question, are you supposed to keep grains in your fridge? :) I don't have freezer room but I never thought grains were supposed to be stored in your fridge. Does this go for VWG too?

I keep all my flours at room temp. I think it's only an issue if the germ isn't removed. (Or if you have bugs.) The germ is pure fat, mostly unsaturated and spoils easily.The germ is removed from all refined flours, like AP. WW flour might have it. (I don't know about Northern America. In German ww flour, the germ is usually removed. So it keeps pretty well.) Vital wheat flour should keep well at room temp, too. At least I never had issues and that stuff sometimes sits in my kitchen for over a year.

Linanil, most of the extra flours come in small bags, so as long as you have fridge or freezer room, that's not a huge issue..

I've also been able to get one cup here, two cups there in the bulk section at WF when I haven't been sure if it's something I'll like. If you have one close to you or a natural foods type store it might be worth poking about!

Mihl, it looks like most of those recipes made it into the book. Sadly, I don't see the Tortillas or the Berry Swirl Coffee Cakes in my index. The pictures are amazing!! Thanks for the feedback and flours list for each one too.

I already have big plans for the Caraway Onion Whole Wheat Bread. It's totally going to be a part of our St. Patty's Day dinner!